Comments on: Red Wine-Braised Short Ribs Slow Cooker Recipe

By: Nancy

Nancy — Sat, 15 May 2021 14:35:14 +0000

This is a recipe I’ve used many times and it is fabulous. When you gave credit to the Slow Cooker Revolution cookbook, I realized that’s where I got it originally. I think browning the bones in the microwave is genius and really seems to make a huge difference. Thanks for posting all the wonderful pictures and this recipe!

By: SteveO

SteveO — Sun, 07 Feb 2021 17:59:10 +0000

You need to finish browning/softening the onions celery carrots combo before adding the tomato paste

By: Guinness Slow Cooker Short Ribs - LemonsforLulu.com

Guinness Slow Cooker Short Ribs - LemonsforLulu.com — Sat, 23 Sep 2017 03:30:57 +0000

[…] Red Wine-Braised Short Ribs Slow Cooker […]

By: Julie Deily

Julie Deily — Fri, 18 Apr 2014 23:45:21 +0000

In reply to Chelsea.

Hi Chelsea, see the head note (paragraph above the ingredients) for why you want to remove the bones & microwave them, it’s really greasy if you don’t. I’m sure it would still taste good though! I haven’t done it with the ones on with this recipe so I can’t guarantee it will turn out the same.

If you leave the bone in, you still want to do the skillet step but don’t microwave the short ribs. Hope that helps!

Happy Easter!

By: Chelsea

Chelsea — Fri, 18 Apr 2014 23:42:02 +0000

Hoping to make this for Easter 🙂 Is it ok to keep the bone in? Would I still do microwave to skillet to slow cooker? Thanks!

By: Sara

Sara — Mon, 31 Mar 2014 19:26:02 +0000

A friend of mine recommended this recipe and oh my oh my it was delicious! My husband has always avoided short ribs because he said they’re too fatty. This recipe has changed our mind. Granted our ribs weren’t as good as yours in terms of meat to fat ratio I think, but it was so worth it to have to scrap some of the extra fat off when it was all done before pouring the sauce over top and diving in. Delicious!